Eaten together, the herbs formed a compound with anti-cancer properties

Eaten together, the herbs formed a compound with anti-cancer properties
Parsley prevents bad breath and hair loss and boosts immunity and vision
Dill is said to combat disease causing free radicals and strengthen bones

Parsley and dill could stave off cancer as they contain chemicals that help to prevent tumours from forming, say scientists.

When molecules from the garden herbs were combined they turned into a compound already known for its anti-cancer properties.

Parsley and dill offer an abundance of health benefits with the former preventing bad breath, boosting immunity, improving vision and reducing hair loss.

Dill is said to combat disease causing free radicals and strengthens bones.

Now new evidence suggests their cancer fighting potential after Russian researchers obtained glaziovianin A from parsley and dill.

The same chemical is currently harvested from the leaves of the Brazilian tree Ateleia glazioviana Baill and is an ’antimitotic’ - meaning it inhibits the growth of tumours by disrupting the process of cell division or mitosis.

Prof Kiselev said that they have developed a simple way of producing glaziovianin A which could lead to better drugs.

He said: ’Nowadays it’s important not only to find new mechanisms to fight cancer but also improve existing ones.

’We have developed a simple method for producing glaziovianin A and its structural analogs - which inhibit the growth of tumour cells - from a cheap raw material.’

The scientists said the new cancer-treating method proposed is cheaper than the existing ones as it involves commonly available materials and also requires minimal number of steps in its synthesis.

They hope glaziovianin A from parsley and dill could help develop new medicine that can be used as anti-cancer drugs in future.